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Sarson Ka Saag
By : Dhivya Karthik
Category : Greens and veggies, Spinach
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash and clean the greens well in cold water.
  2. Chop them roughly and boil then in water along with onions,ginger,cloves and chillies for 2 to 3 min, till the greens are slightly wilted.
  3. Cool and then grind it in the processor along with Maize flour/cornmeal.
  4. Take a microwave bowl or on a stove top, heat some oilve oil and add the shahjeera and fenugreek leaves and m/w high for 1 min, or till the aroma hits your nostrils.
  5. Pour the green gravy to the tempering prepared and heat it, till it comes to a boil.
  6. If you are using M/W then cover it and cook since it will splatter all over your m/w's insides.
  7. Season it with turmeric powder and salt.
  8. Before serving add the lemon juice and serve with Makki ki Roti (Maize flour Roti/Indian corn bread).
  9. You can garnish it with finely chopped onions and lemon wedges.


1 bunch - mustard greens
1 bunch - spinach greens
1/2 cup - chopped paneer (optional)
1 tbsp - kasoori methi (dry fenugreek leaves, available in indian stores)
1 - onion, roughly chopped
approx 2 inch - ginger, peeled and chopped roughly
3 to 4 cloves - garlic, peeled and minced
juice of one lemon ( increase or decrease as per your taste preferance. using this more helps to cut down on lots of sodium by way of using less salt)
1 to 2 - green chillies (as per taste)
1 tsp - sugar(optional)
1 pinch of turmeric powder
2 to 3 tbsp - maize flour(/cornmeal)
salt to taste
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